Tawa Machchi is a mouthwatering fish dish that’s popular in Indian homes. The magic happens when fresh fish fillets meet fragrant spices on a hot griddle (tawa). I learned this recipe from my grandmother, and it’s become my go-to fish dish. The combination of ghee, fresh herbs, and spices creates an irresistible aroma that’ll have everyone gathering in the kitchen.
About the Recipe
This recipe transforms simple fish fillets into a spectacular dish using basic Indian spices and a simple cooking technique. The fish cooks perfectly on a flat pan or griddle, getting crispy on the outside while staying juicy inside. The gravy adds an extra layer of flavor that makes this dish special.
Why You’ll Love This Recipe
– Quick and easy to prepare
– Uses common kitchen ingredients
– Perfect balance of spices
– Crispy exterior, tender interior
– Restaurant-style taste at home
– Great for beginners
– Can be made mild or spicy
– Minimal cleanup needed
Tawa Machchi Pan Fried Fish
Cooking Tips
– Pat the fish dry before cooking for better browning
– Don’t overcrowd the pan
– Keep the heat medium – too high will burn the spices
– Let the fish cook undisturbed for 3-4 minutes before flipping
– If using frozen fish, thaw completely and remove excess water
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 30 minutes. Serve hot with rice or rotis. Leftovers can be stored in the fridge for up to 2 days. Reheat gently in a pan with a splash of water.
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Nutrient Benefits
Fish is packed with protein, omega-3 fatty acids, and vitamin D. The spices used offer anti-inflammatory benefits. Ghee adds healthy fats and helps in nutrient absorption. This dish is low in carbs and perfect for protein-rich diets.
Tawa Machchi (Pan Fried Fish)
Ingredients
- 500 gms Fish Fillets
- 1/4 cup Ghee - cup
- 1 1 Onion (chopped)
- 1 tsp Ginger (chopped)
- 2 Green Chillies (chopped)
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Coriander Powder
For the Gravy:
- 1/4 cup Ghee
- 2 tsp Garlic Paste
- 1 tsp Coriander Powder
- 1/2 tsp Red Chilli Powder
- 2 Green Chillies (chopped)
- 1 tbsp Ginger (julienned)
- 1/2 tsp Kasuri Methi Powder
- Salt as per taste
- 2 to 3 Tomatoes (chopped)
For the Garnish:
- 1/2 tsp Garam Masala Powder
- 2 tsp Coriander Leaves (chopped)
Instructions
- Heat ghee for gravy in a kadhai.
- Add garlic paste and saute over moderate heat for a few minutes.
- Add the remaining gravy ingredients and cook till gravy thickens.
- Remove and keep aside.
- Clean and wash the fish thoroughly.
- Heat ghee in a large tawa.
- Fry the fish over moderate heat till half-cooked.
- Push the fish to the sides of the tawa.
- Sprinkle ajwain in the centre of tawa and fry for a few seconds.
- Add onion and fry till translucent.
- Add the remaining ingredients and move fish to centre.
- Stir gently for a few minutes.
- Add the gravy and cook till gravy is dry.
- Garnish with garam masala powder and coriander leaves.
- Remove and serve hot.
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Frequently Asked Questions
What type of fish works best for this recipe?
Firm white fish like cod, halibut, or sea bass work great. They hold their shape well during cooking and absorb the spices nicely. Avoid very delicate fish that might fall apart during cooking.
Can I use oil instead of ghee?
Yes, you can use vegetable oil or olive oil, but ghee adds a traditional flavor that makes the dish special. If using oil, choose one with a high smoke point.
How do I know when the fish is cooked?
The fish is done when it flakes easily with a fork and is opaque throughout. This usually takes 4-5 minutes per side depending on thickness.
